Vegetarian mains
Ragú of green beans
Green beans don’t always have to be bright and squeaky, they are more than happy to be given a little extra time and heat. There are plenty of recipes from the Mediterranean that deal with a green bean glut in this way. What you lose in colour and bite, you make up for with a melt-in the-mouth tenderness. This recipe is good for French, Flat and Runner beans.
Ingredients
- olive oil
- 250g green beans – runner, French of flat beans would be ideal
- 1 red onion, finely diced
- 2 garlic cloves, finely chopped
- 400g tomatoes, roughly chopped – or use a tin of chopped tomatoes
- small glass of white wine
- 1 bay leaf
- a few sprigs of oregano, marjoram or thyme
- 60g green olives or caper – optional
- bunch of basil
- Parmesan, or veggie/vegan alternative, to finish
- salt & pepper
Method
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Step 1
Slice the beans at an angle into about 2cm long pieces. If using runner beans, you might want to remove any stringy edges with a peeler first.
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Step 2
Heat 2 tablespoon of oil in the saucepan and add the onion. Cook gently for 8 minutes until starting to soften.
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Step 3
Add the garlic and the beans and continue to cook gently for a further 3 minutes before adding the tomatoes and wine. Bring to a simmer and then top the pan up with a little water so that the beans are just covered.
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Step 4
Add the bay and some freshly chopped oregano. Add the olives or capers if using, too. Season with a little salt and pepper. Gently simmer away for a further 30 minutes, until everything is tender. Add a dash of water if it looks like drying out before the beans are soft and tender, if it looks like it needs it.
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Step 5
When ready, taste and tweak the seasoning to your liking and tear in some basil. Serve with pasta, pulses or a side of bread. Grate over some Parmesan to finish.